Corn Tabouleh with Olives, Sun-Dried Tomatoes, Arugula, and Balsamic Vinegar

This corn tabouleh is a tribute to Mediterranean cuisine: with juicy olives, aromatic sun-dried tomatoes, fresh arugula, and a touch of balsamic vinegar, it brings freshness and lightness to your plate. Developed by organic chef Konrad Geiger, this recipe combines healthy ingredients with an intense flavor experience. Perfect as a main dish or as a side for a summer menu.

Ingredients (for 4 servings):

• 150 g corn couscous (alternatively made from wheat, barley, or spelt)
• 300 g vegetable broth
• 20 g MANI Sun-Dried Tomatoes in Olive Oil
• 5 MANI Almond-Stuffed Olives
• 30 g MANI Extra Virgin Olive Oil Selection
• Juice of 1 lemon
• 1 cucumber
• ½ yellow bell pepper
• ½ green bell pepper
• 1 bunch of finely leafy arugula
• 4 tbsp balsamic vinegar
• 1 bunch fresh parsley leaves
• MANI Sea Salt
• Freshly ground black pepper

Preparation:

1. Place couscous and sun-dried tomatoes in a bowl.
2. Briefly bring the vegetable broth to a boil in a pot, pour it over the couscous, cover with a cloth, and let the couscous swell for 30 minutes.
3. Slice the cucumber into long strips, lightly salt, and set aside.
4. Dice the bell peppers.
5. Roughly chop the olives.
6. Mix the couscous salad with the chopped olives, lemon juice, and olive oil, and season with salt and pepper.
7. Clean the arugula and distribute it among the four glasses. Evenly layer the couscous salad on top.
8. Roughly chop the parsley and mix it with the bell pepper cubes and cucumber. Spread over the couscous and drizzle with balsamic vinegar.

MANI Tip:

This couscous salad can be adapted with different vegetables depending on the season. Try it with our sun-dried tomatoes or extra flavorful olives!